Yield: 4 -6
|2 packs||(10 oz) frozen green beans; fresh may be used; but do not use canned|
|2 tablespoons||Butter; margarine or oil|
|½ cup||Chopped onions|
|\N \N||Fresh dill; as desired|
Cook beans in salted water until tender, not soft. Drain and set aside.
Heat oil; add onions and saute until limp; add dill. Add enough flour to make a roux. ( thick paste ) Add 1 cup of water , sugar and vinegar and stir while the sauce gets thick. Add drained beans, and mix. If too thick, add a little more water.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Dec 03, 1998, converted by MM_Buster v2.0l.